Lemon Butter Salmon Tray Bake with Roast Veg
One tray, one delicious weeknight dinner.
Published Feb 11, 2026
55 MINS
EASY
SERVES 2
About the Recipe
This lemon butter salmon tray bake is exactly what weeknight dinners should be: fuss-free, flavour-packed, and totally satisfying. One tray, simple ingredients, and a buttery, lemony finish mean you spend less time in the kitchen and more time at the table. The salmon turns out tender and flaky, while the roast veg are caramelised and bursting with colour.
It’s versatile too. Swap asparagus for green beans, or add bell peppers and zucchini if you like, and the tray bake still works like a charm. Perfect for a cosy dinner for two or scaled up for friends, this is the kind of recipe that feels effortlessly impressive without ever feeling complicated.
INGREDIENTS
2 salmon fillets
1 bunch asparagus, trimmed
1 cup cherry tomatoes
600 g new potatoes, halved or quartered if large
2 tbsp olive oil
2 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tsp fresh thyme leaves
Zest and juice of 1 lemon
2 tsp balsamic vinegar
Fine sea salt and freshly cracked black pepper, to taste
METHOD
1.
Preheat your oven to 180°C fan-forced.
2.
Toss the new potatoes with 1 tablespoon of olive oil, a good pinch of salt and pepper, and half the thyme. Spread them out on a large sheet pan in a single layer and roast for 25 minutes.
3.
Remove the tray from the oven and turn the potatoes so they brown evenly.
Add the asparagus and cherry tomatoes to the tray. Drizzle with the remaining olive oil and balsamic vinegar, season lightly with salt and pepper, and return to the oven for 10 minutes.
4.
Add the asparagus and cherry tomatoes to the tray. Drizzle with the remaining olive oil and balsamic vinegar, season lightly with salt and pepper, and return to the oven for 10 minutes.
5.
While the vegetables are roasting, stir together the melted butter, garlic, lemon zest, and half of the lemon juice. Pat the salmon dry, season with salt and pepper, then brush generously with the butter mixture.
6.
Remove the tray from the oven, turn the vegetables gently, then push them towards the edges of the pan. Nestle the salmon fillets into the centre.
7.
Return to the oven and roast for 10 to 12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
8.
Finish with the remaining lemon juice and a sprinkle of the leftover thyme. Serve straight from the tray while everything is hot and glossy.
Tips
Make sure potatoes are halved or quartered so they roast evenly. Turn them before adding the other vegetables to ensure a golden, crispy finish.
Pat the fillets dry before brushing with butter and lemon. It helps them sear beautifully and prevents sogginess.
Green beans, zucchini, or baby carrots all work beautifully. Just adjust roast time slightly if using harder vegetables.
Use a large sheet pan so everything spreads in a single layer. Crowding the tray steams the veg instead of roasting them.
Nutritional Information
Serves 2. Approx per serve:
Calories: 520 | Fat:28G | Carbs: 35G | Protein: 36G | Fiber: 6G | Sodium: 0.32G | Sugars: 5G
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
-
Eggs are large, free-range.
-
Oven setting is fan-forced.
-
Spoon and cup measures are level.
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Butter is unsalted.
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Salt is fine sea salt.
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